Cake pops are all the rage right now and they are not only fun to present, but are a lot easier to make than most people think!
Lemon Cake Pops
- 1 3/4 c. flour
- 1/2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 3 eggs at room temp.
- 1 c. sugar
- 2 T. butter softened
- 1 t. vanilla
- 2 t. lemon extract
- 1/2 c. fresh lemon juice
- 1/2 c. oil
- zest of one lemon
Preheat oven to 350
Spray a 9 x 5 loaf pan
In a large bowl combine flour, baking soda, baking powder and salt
In a medium bowl combine eggs, sugar, butter, vanilla and lemon extracts, and lemon juice with a mixer.
Scrape bottom to make sure all is combined
Pour Flour mixture into wet mixture and blend until smooth, scraping sides and bottom of bowl
Add oil and lemon zest to the mix and mix it well
Pour into prepared loaf pan(s) and bake for 45 min. (9 x 5)
Insert toothpick to test…it must come out clean
Remove from oven and let cool
- 1/2 cup butter
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 3 cups confectioners’ sugar
Combine the butter, lemon juice, vanilla, and confectioner’s sugar and beat until light and fluffy. Add more confectioner’s sugar, or lemon juice to adjust the consistency as needed.
Directions for cake pops:
Once frosting is made, take a spoon full and add into the crumbled cake. Using a spoon to combine. Add more frosting until you can form a small round ball. To form a ball take a small ice cream scoop amount and roll in your hands to form a ball.
Melt White Chocolate in a double broiler or you can use a microwave. Once White chocolate is melted dip a cake pop stick into the chocolate and then push it into the rounded cake. Once that chocolate has hardened, dip it cake ball into the chocolate until fully coated.I then use a green foam found in crafts stores or a cake op holder to place my cake pops in while it dries.
Have fun decorate your cake pops with royal icing in a icing bag and tip. Another idea is to roll the cake pop in sprinkles while wet….
Now, Rip into them like a monkey on a cupcake!